Project

Towards high-quality 3D-printed chocolates

Code
01CD9022
Duration
01 February 2023 → 31 May 2023
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Agricultural and food sciences
    • Food technology
Keywords
Chocolate 3D printing rheology solidification
 
Project description
The aim is to provide a fundamental understanding of extrusion-based additive manufacturing of   chocolate in the perspective of the multicomponent material concept. Thanks to a generic research methodology, covering common challenges on rheology and solidification, the 3D product quality of a wide pallet of chocolate will be realized.